It is difficult to write about Colombian cuisine because it is very diverse and varies depending on the different regions. In some areas you will find specialties like roasted ants or blood pudding while in other areas Colombians wouldn’t even touch these dishes. On this post, I am not going to talk about the specialties, instead I prepared a Colombian menu which includes a selection of the most representative foods. ¡Qué lo disfruten! (Enjoy it!!!)

Cocktail: Aguardiente Sour

Aguardiente, Colombia’s national drink is an anise-flavoured liqueur derived from sugar cane which has 29% alcohol content.
Preparation:
Blend an egg white and one tablespoon of sugar in a blender, and then add one glass of Aguardiente, juice of six limes, juice of two oranges, and ice. Pour into small glasses to serve.
Appetizer: Arepas

Arepa is a bread made of corn which can be grilled, baked, or fried, it is similar to the tortilla.
Preparation:
Toss together one cup of arepa flour, one cup of mozarella cheese, and 1/8 teaspoon salt in a bowl, then stir in water until incorporated. Let it stand until enough water is absorbed for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
Form 3 level tablespoons dough into 1 ball and flatten between your palms, gently pressing to form a 1/4-inch-thick patty (2 1/2 to 2 3/4 inches wide), then gently press around side to eliminate cracks. Transfer to a wax-paper-lined surface. Form more disks with remaining dough in same manner, transferring to wax-paper-lined surface.
Heat oil in a large nonstick or cast-iron skillet over medium heat until it shimmers, then fry arepas in 2 batches, turning over once, until deep golden in patches, 8 to 10 minutes total per batch. Drain on paper towels.
Main course: Sancocho de pescado (Fish soup)

Sancocho is a traditional Colombian dish and is prepared in many different ways throughout the country. You’ll find fish, chicken, beef and chicken, pork and bean Sancocho in Colombia. Sancocho is a soup made with plantain, yuca root, potato, corn, and the meat of your choice, It is a hearty, comforting and delicious dish that is usually served with white rice , salad , aji, lime and avocado on the side.
Preparation
In a large pot, over medium heat, place the olive oil, onions, scallions and garlic. Cook for 5 minutes. Add the fish stock, achiote, ground cumin and bring to a boil. Then reduce the heat to medium-low. Add the plantains, corn, yuca, salt and pepper. Simmer covered for about 25 to 30 minutes. Add the fish and chopped cilantro. Cook for 12 minutes and serve with white rice, lime and avocado on the side.
Dessert: Postre de Natas (Cream Dessert)

Postre de natas is a traditional dessert made with milk, sugar and egg yolks, topped off with raisins. It’s a little like a sweet pudding. Natas are actually the film that develops on the surface of whole milk when it boils: the traditional recipe for this dessert calls for these to be skimmed off and used.
Hot drink: Tinto (Colombian coffee)

If someone offers you a “tinto”, at the end of the meal, they might not be referring to a glass of red wine. Tinto is the name for a light and sweet coffee as well. The Colombian coffee has been recognized worldwide as having high quality and distinctive taste.
SOURCES
http://www.epicurious.com/recipes/food/views/Colombian-Arepas-239943#ixzz0kCiYd9d0
http://www.mycolombianrecipes.com/sancocho-de-pescado-colombian-fish-soup#more-2736
http://south-american-food.suite101.com/article.cfm/desserts_of_colombia